Baked Beetroot Borsch with Mushroom Broth

Ingredients

• 40-50 g dried mushrooms
• 2 medium beetroots (approx. 10 cm length)
• 3 medium potatoes (approx. 300 g)
• 2 medium onions
• 2 medium carrots
• parsley room (medium carrot size)
• celery root (medium carrot size)
• 70 g tomato paste
• ¼ medium white cabbage, fresh
• approx. 3 tbsp 5% vinegar or 1.5 tbsp 9%
• 1 tsp sugar
• vegetable oil for frying
• 4 allspice berries
• 1 bay leaf
• 2 cloves garlic
• 3-4 branches dill or/and parsley or 1 tsp dried dill or/and parsley
• salt
• sugar